This being my first post, it is probably a good idea for a little background. Spring is marking the beginning of a new year for me. I have my own kitchen, a new job and a whole lot of drive to turn my one and only passion (food, obviously) into an actual pastime. Luckily I live in a city that allows me complete access to seasonal produce and a ton of fresh products. I am not into recipes so I am not going to be making intensely comprehensive lists of my exact ingredients, but I will try hard not to leave anything out.
After going to the market twice and spending a snowy morning at the year-round farmers market, I had a huge variety of things to start cooking. Stinging nettles, early morel mushrooms, parsnips, pastas, and leeks are all sitting on my counters and in my refrigerator waiting for me to turn them into something.
This dish was my first try. Fiddle Head fern and morel pappardelle. Cleaning those ferns was a really strange experience. I had to clean of quite a bit of the brown papery skin on the outside of the ferns. I almost expected them to stretch their legs and run away. They look like alien bugs. It is probably because I just re-watched the movie Alien, but I swear they looked just like the little guy that comes out of Kane's stomach.
I fried up some pancetta and set it aside. Sauteed some shallots, morels, the ferns. Boiled the pasta (fresh egg, enough for one). After the ferns were soft and lost their bitterness, I added the pancetta back to the mix. Next came a little butter, some pasta water and wine reduced down to make the sauce. Threw in the perfectly cooked pappardelle and I was golden.
This turned out exactly how I had intended; light, fresh and tasty. The perfect evening meal.
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